Glycemic Response of Sorghum

Blood Glucose Clinical Trial

Official title:

Glycemic Response of Cooked Grains Including Sorghum

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT03254082
• Other study ID #: KSUHML10_Sorg
• Status: Completed
• Phase: N/A
• First received: September 2, 2015
• Last updated: August 15, 2017
• Start date: September 2010
• Est. completion date: May 2011

Study information

• Verified date: August 2017
• Source: Kansas State University
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

Given the interest in gluten-free foods and discovering dietary means to prevent metabolic disorders, this study was designed to determine the glycemic responses of four (4) grains and flours (corn, rice, wheat, and sorghum). The grain products (gruel) will be eaten by subjects and blood glucose will be collected prior to and after eating over the course of two hours. A dextrose solution, dosed to provide a like amount of available carbohydrate, will serve as the control treatment.

Description:

Gruel was formed via a 1:9 ratio of grain (30 g) to water (270 ml) and cooked until thickened by placing water and grain mixture in a beaker and placed in a hot water bath (cooked over a stove/heating unit). The gruel was allowed to cool for 3-5 minutes before eating. The consistency of the gruel was similar to oatmeal. Subjects had a resting blood sample collected for assessment of fasting blood glucose, then ate the gruel (or control sucrose, 22g) that was assigned for that day -- they returned for the other gruel meals or sucrose control determined by Latin Square randomization. Finger stick blood samples where then collected at 30, 60, 90, and 120 minutes after eating the gruel (or sucrose) began.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 10
• Est. completion date: May 2011
• Est. primary completion date: May 2011
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 18 Years to 65 Years

Eligibility

Inclusion Criteria:

• Apparently healthy with no known diseases

Exclusion Criteria:

• Known metabolic, cancer, cardiovascular disease/condition

Related Conditions & MeSH terms

• Blood Glucose

Intervention

Other:
• Glycemic response of F-1000
The intervention was to determine if different flours elicit similar or different (change from baseline) 2 hour glucose responses (e.g., similar to glycemic index) after eating.
• Glycemic response to sumac sorghum flour
The intervention was to determine the two hour change from baseline glucose responses (e.g., similar to glycemic index) after consuming sumac sorghum flour as a gruel.
• Glycemic response to MMR sorghum flour
The intervention was to determine the two hour change from baseline glucose responses (e.g., similar to glycemic index) after consuming MMR sorghum flour as a gruel.
• Glycemic response to wheat flour
The intervention was to determine the two hour change from baseline glucose responses (e.g., similar to glycemic index) after consuming wheat flour as a gruel.
• Glycemic response to sucrose
The intervention was to determine the two hour change from baseline glucose responses (e.g., similar to glycemic index) after consuming sugar (dissolved in water)

Locations

Country	Name	City	State
n/a

Sponsors (2)

Lead Sponsor	Collaborator
Kansas State University	United Sorghum Checkoff Program

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Blood glucose	This is an acute (over 2 hours) trial to measure blood glucose (glycemic response) to food.	Before eating (time 0) and 30, 60, 90, and 120 minutes after eating to measure the change in blood glucose due to the different food.